Spanish-Style Frittata

Spanish Style Frittata on table horizontal

In Puerto Rico, the Spanish tortilla, an olive oil potato frittata, is common as an appetizer because it’s great at room temperature.  It’s one of those dishes that holds its flavor after a couple of hours, probably tasting even better.  That’s why it’s great for a relaxing day of brunch. You don’t need to serve it right from the oven.

The key with this dish is to cook it between medium and medium–low heat. Think of steaming the potatoes and onions in the olive oil so they turn soft and moist instead of frying to get them crispy.

Spanish-Style Frittata

Makes about 12 wedges
Recipe by Devorak Amadeo

Total Cooking Time: 50 minutes
Active Cooking Time: 30 minutes

  • ¼ cup olive oil
  • 3 medium Yukon gold potatoes, peeled and cubed ½” to ¾” approximately (¾–1 pound)
  • 2 medium yellow or Spanish onions, thinly sliced (approximately 1½ cups)
  • ½ and ¼ cup sour cream (or plain Greek yogurt), divided
  • 12 large eggs
  • ½ cup finely grated Manchego cheese
  • Sea salt


To Serve
  • Marinated Spanish or green olives
  • ½ cup sour cream Sea salt

Preheat oven to 350°F.

In a big bowl whisk the eggs with ¼ teaspoon of the salt and the ¼ cup of sour cream. Whisk in circles with the tip of the whisk scratching the wall of the bowl and rotating the bowl while you are doing it. This way you incorporate lots of air into the eggs. Whisk for 1 to 2 minutes, until the eggs are completely integrated.

In another bowl combine the potatoes with the remaining ¼ teaspoon of salt.

In a cast iron pan heat the oil in moderate heat for 2 minutes, then add the potatoes. Move frequently while cooking, keeping the heat in medium. After 10 minutes add the onions and keep sautéing in medium heat, moving everything frequently to prevent scorching. Keep turning and tossing the onions and the potatoes for 10–15 minute more, until the onions are translucent and the potatoes are soft when you insert a fork through them. Feel free to drizzle a bit more of oil at any moment the pan is getting too dry. If the potatoes and onions are burning, decrease the heat to medium low and push the content towards the border of the pan, where the heat is lower. After a minute, spread everything evenly again and increase the heat to medium.

Decrease the heat to medium low. Pour the eggs over the potatoes and onions. Cook for barely 5 minutes, until the edges start to settle. Carefully transfer the pan to the oven. Cook for 15 minutes, 20 minutes if firmer eggs are preferred. Retire from oven and let it cool for a few minutes before serving. Sprinkle cheese evenly on top.

In a small bowl combine sour cream with a few pinches of salt to taste. Mix well. Cut frittata into wedges and serve each with a dollop of seasoned sour cream and olives.

Words, photos and recipe by Devorak Amadeo

To read Devorak’s entire Sunday brunch spread, complete with work plan and beautiful photography, pick up a copy of Spoonful’s Spring ’17 issue!

Devoark Amadeo's passion for cooking started after her daughter was born with a genetic disorder, requiring exceptional nutrition to grow healthy and happy. Now she share this passion on her blog, Pizca de Gourmet.


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